Glazed Bacon-wrapped Pork
Sausages with Crispy Cheese Potato Skins
This is a
complete meal for four, which has a great deal going for it in terms of child
appeal yet, at the same time, will be equally appreciated by young-at-heart
adults. Basically it's bacon, sausage, tomatoes and potatoes but with a
different twist – the kind of meal that, once you get hooked on it, could
become a regular staple. It's dead simple, all gets cooked in one oven, takes
little more than 30 minutes to prepare and I don't think you'll have any
problems serving it to anyone within an age range of three to 103.
Serves : 4
Ingredients:
1 x 450g Pack Pork Chipolata
Sausages
1 Heaped Dessertspoon Dijon
Mustard
1 Heaped Dessertspoon French
Coarse-Grain Mustard
16 Rashers Dry-Cure
Streaky Bacon, de-rinded
1 Level Dessertspoon Demerara Sugar
1 x 200g Tub
Soft Cheese, such as Philadelphia or Creamery Light
1 x 100g Pack Trimmed Salad Onions,
finely sliced
1 Egg Yolk
1 x 284g
Pack Frozen American-Style Potato Skins
1oz / 25g Parmesan
Cheese
4 Large Tomatoes
Salt and Freshly
Milled Black Pepper
TO GARNISH:
1 Bunch Watercress
Instructions:
1.
Pre-heat the oven to Gas Mark 7 / 425°F / 220° C.
2.
Begin by preparing the sausages. First measure the mustards into a bowl, mix well, then spread
out each bacon rasher on a flat board and run the
back of the blade of a knife firmly all along it to stretch it out as far as
possible.
3.
Then spread each rasher lightly with mustard and wrap it around a sausage, starting at one end and curling
it round and round to cover the entire length.
4.
After that, mix the remaining mustard with the demerara sugar and brush some of this over the bacon.
5.
Now place the sausages on a baking tray, about 1 inch /
2.5cm apart, then pop them into the oven on a high shelf
and put a timer on for 10 minutes.
6.
Meanwhile, in another bowl, combine the soft cheese,
sliced salad onions and egg yolk, mixing thoroughly and seasoning
well with salt and pepper.
7.
Then spread the mixture thickly over the potato skins (no
need to defrost them), finishing off with a sprinkling of parmesan.
8.
Now arrange these on the other baking tray, then, finally,
take a slice off the rounded end of each tomato, season, then
spread the rest of the mustard over each one.
9.
As soon as the 10 minutes is up, place the tomatoes alongside the sausages, then
place the tray of potato skins on the shelf underneath.
10. Now give everything
another 10 minutes' timing.
11. Then swap the trays
around, putting the potatoes on the higher shelf, give everything another 10 minutes'
cooking and after that, supper for four will be ready to serve, garnished with
sprigs of watercress if you like.
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